Recipe

Tex-Mex Casserole
Tex-Mex Casserole

Prep Time

20 minutes

Cook Time

50 minutes

Total Time

70 minutes

Servings

8 people

“Casseroles are so convenient. They feed several (or 1-2 people a few times), they generally use easy-to-find ingredients, and chances are they are covered with cheese to give you those comfort food vibes. This Gluten-Free Tex-Mex Casserole checks all those boxes and more – you’re going to love this one!” – Simply Gluten Free Magazine

  • Ingredients

    • Gluten-free nonstick cooking spray
    • 1 pound ground beef
    • 1 teaspoon kosher or fine sea salt
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • ½ teaspoon pepper
    • 1½ cups Xochitl Stone Ground Salsa
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 (15-ounce) can whole kernel corn, drained
    • 1 (2.25-ounce) can sliced black olives
    • 1 cup cottage cheese
    • 1 cup sour cream
    • 6 cups Xochitl corn tortilla chips
    • 6 cups grated sharp cheddar cheese
    • 1 large tomato, diced
    • 2 tablespoons pickled jalapeño slices
    • 2 green onions, sliced

  • Instructions

    1. Preheat the oven to 350 degrees. Spray a 9×12 baking dish with cooking spray.
    2. Place the beef in a nonstick skillet, season with salt, cumin, chili powder and pepper. Cook over medium-high heat until browned. Drain off any fat. 
    3. Add the salsa, beans, corn and half the olives. Stir and continue to cook for 2 minutes or until everything is heated through.
    4. In a separate bowl, mix the cottage cheese and sour cream and set aside.
    5. Place the chips in a large food storage bag and crush.
    6. Put half the beef mixture in an even layer in the bottom of the prepared baking dish. Top with half the cottage cheese and sour cream mixture, then 2 cups of grated cheese, then half of the crushed chips. Repeat the layers. Cover with foil and bake for 30 minutes. Leave the oven on.
    7. Remove the foil, sprinkle the remaining 2 cups of cheese over the top, scatter the rest of the olives, the tomatoes and the jalapeño slices over the top.
    8. Cook for another 5-10 minutes or until the cheese on top is fully melted. Scatter the green onions on top and serve.

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